Roasted Cauliflower With Mustard Butter Recipe

Preheat oven to 450°. Remove leaves from the base of the cauliflower; cut florets from stalk, halving larger ones. Toss florets and red potatoes with olive oil, salt, and pepper.

Place vegetables in single layers on two baking sheets. Roast in lower half of oven 10 minutes; stir, then rotate pans. Roast 8–10 more minutes, until tip of a knife can pierce vegetables easily.

While the vegetables are roasting, combine the butter, mustard, horseradish, and honey in a large mixing bowl. Add the roasted vegetables and parsley; toss to coat. Serve immediately.

C@H Notes:

Look for cauliflower that has a creamywhite, compact head (called “curd”) with few or no black spots. The leaves at the base are the best indicator of freshness and should be crisp and green. If the head is pale yellow and the leaves are limp, don’t buy it. It’s old and the sweet, mild flavor has started to turn bitter.

To prepare cauliflower, trim off any dark patches with a paring knife. Then use the knife to separate the head into florets—it’s neater than breaking it apart by hand. Be sure to wash and dry the florets thoroughly before roasting. Bugs tend to hide inside the head.

Serving Suggestion: This is a great side dish for roast beef, roast pork, or turkey—try it at your next Thanksgiving dinner. The vegetables can be roasted while the turkey rests.

NUTRITIONAL INFORMATION PER CUP: CALORIES 225; TOTAL FAT 13(G); CALORIES FROM FAT 52%; SODIUM 205(MG); CARB.